How to make the very best ANZAC biscuits
Why this ANZAC biscuit recipe?
ANZAC biscuits are a famous recipe. You'll have no trouble finding an
ANZAC recipe, but I think this particular one is the BEST. My husband
Jeff (who tweaked the recipe until it was just right) entered these
biscuits into the Melbourne Royal Show a few years ago, and won first
prize. It was a novice category. Never mind about that bit. First is
I've annotated the recipe, illustrating ingredients and steps that I think are interesting.
Our Best ANZAC Biscuit Recipe
- 1 cup plain flour (sifted)
- 1 cup white sugar
- 1 cup quick oats
- 3/4 cup dessicated coconut
- 125g butter
- 4 tablespoons golden syrup
- 4 tablespoons boiling water
- 1/2 teaspoon bicarbonate of soda
Combine dry stuff in bowl. Melt butter and syrup. Dissolve bicarb in water, then add to butter/syrup. Mixture will foam up. Add foaming mixture to dry ingredients and combine thoroughly. Mixture should be firm enough to roll into a ball on a teaspoon. Bake for 20 minutes at 150C
What Golden Syrup Looks Like
The syrup we refer to here is Golden Syrup, easily available in Australia, and Great Britain. It's made from sugar cane. It's not corn syrup, and it's not maple syrup! It's closest to honey in consistency.
Measuring four tablespoons is a real bother. The syrup sticks to the spoon, and you have to dip it back into the jar with most of the syrup still clinging. Oh, don't get me started! A bit over quarter of a cup will be about the same measurement. You can warm the jar of syrup in the microwave to make it pour more readily, but don't overdo it - just a few seconds. If your syrup comes in a tin, then of course, don't do that!
Did you know a Tablespoon is different in different countries? The Aussie tablespoon is 20ml. Here is what Wikipedia says about tablespoons.
What Quick Oats Look Like
We like "quick oats" rather than "rolled oats" because they are a little finer. We think they make the biscuits chewier.
You may prefer the look of big rolled oats in your biscuits - go for it!
What the flour looks like
The flour here is "Plain" flour. That gets called "all purpose" flour in some countries. Normal white flour, with no raising agents.
What the coconut looks like
Dried, or dessicated, coconut is available in various levels of shreddedness. This is what we use, fine shredded coconut. You can toast it a bit before baking, to add some flavour, but don't overdo it!
What you will see in the saucepan
What happens in the saucepan
When you add the butter and syrup to the pan, of course it will all melt together nicely.
Stir it around a bit as it melts. Remember this mix is very hot - supervise kids closely.
When you pour in the water/bicarb mix, it will froth up ...
... a LOT - so be sure to use a big pan for the job!